Apple Crisp Cookie Cups are sure to be your new favorite fall event of the fall! Take two of our favorite family foods, apple crisps and oatmeal cookies, and combine them into a delicious new dessert that you can serve as finger food or on a dessert plate. Serve with some salted caramel sauce (and maybe some ice cream!) For a little more decadence.
If you have an apple peeler / corer / slicer, it will make the apples work fast! Once they are sliced, I still chop them into smaller pieces to fit in the biscuit cups.
If you do not have a peeler / corer / slicer, it does not take long to make it by hand.
For the larger biscuit cups (in a normal muffin form) I use a small glass to squeeze the centers after baking. A tablespoon would work too. This step is not necessary, but I like to make a well-defined place for the apple crispy.
The biscuit cup on the left side was pressed, the one on the right side was not. It works well in every way, but I like it to be exact!
For biscuit cups in the mini muffin box, I use a teaspoon to push the centers. Again not necessary, but I feel better!
To fill the mini-biscuit cups, I use my Cookie Scoop. It’s the perfect size and makes it so easy to fill!
Apple Crisp Cookie Mugs
Apple crisp filling:
4 cups peeled and diced Granny Smith apple (about 4 large apples)
¼ cup of granulated sugar
½ teaspoon cinnamon
½ cup butter, softened
1 (7 ounces) package apple cinnamon muffin mix
¾ cup brown sugar
¾ cup oat
½ cup butter
½ cup coconut oil
1 cup of granulated sugar
1 cup brown sugar
1 tsp vanilla
1 tsp salt
1 teaspoon Baking powder
1 teaspoon Baking powder
2 cups of flour
2 cups of oatmeal
For the Apple Crisp:
Preheat the oven to 350.
Put the diced apples in a 9 × 13 baking pan.
In a small bowl mix sugar and cinnamon. Sprinkle over the apples.
Mix the butter, muffin mixture, brown sugar and oats and sprinkle over the apples.
Bake for 30-35 minutes or bubbling up to the middle. Remove from oven and allow to cool.
For the cookies:
Beat butter, coconut oil, granulated sugar and white sugar until foamy.
Add the eggs one at a time, then add the vanilla and beat until everything is together.
Add the salt, baking powder, baking powder and flour and combine.
Stir in the oats.
For finger desserts, draw a heaping tablespoon of dough into each well of a mini muffin tin. Press the dough into the bottom and sides. Bake at 350 ° for 8-10 minutes or until lightly browned. Makes about 48 biscuit cups.
For coated desserts, add 2½ tablespoons of dough to each well of a regular muffin dish. Press the dough into the bottom and sides. Bake at 350 ° for 12-15 minutes or until lightly browned. Makes about 24 biscuit cups.
Once the biscuit cups come out of the oven, push the center points down to create a well where the apple chips can be filled, if desired. I use a small jar to press down the middle of the larger biscuit cups. I use the back of a teaspoon to press down the middle of the mini cups.
When the biscuit molds are cool, remove them from the muffin molds and fill them with the apple chip filling.
Serve as it is, or with whipped cream or ice cream, and even a little caramel sauce!
You can increase the cinnamon from ½ to 1 teaspoon, depending on your preference.
I use an Apple Peeler / Corer / Slicer and then use a knife to roll the rounds.
I use the Apple Cinnamon Muffin Mix from Jiffy. If your grocery does not support it, you can find it on Amazon. I have not tested this recipe with other brands.
I do not sort the dry ingredients together (for the cookies) and always get great results.